Ingredients
Units
- butter, for greasing
50 g (1 cup) fine dried breadcrumbs - 50 g (½ cup) grated Parmesan
- 350 g (12 ½ oz) cream cheese
- 350 g (12 ½ oz) curd cheese
- 250 ml (1 cup) sour cream
- juice of 1 lemon (about 3 Tbsp)
- 3 large eggs
- 20 g (¾ cup) fresh dill, finely chopped
- plenty of freshly ground black pepper
- salt
- 125 g (4 ½ oz) smoked salmon, flaked (use a mild, buttery salmon not one with a strong, oaky cure)
- dill sprigs and thinly sliced lemon, to decorate
Instructions
- Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Butter the bottom and sides of a 20 cm (8 inch) round springform tin.
- Mix the breadcrumbs and grated Parmesan. Add to the tin; tilt, shake and turn until the sides are covered, then gently press the remaining crumbs over the bottom to make a thick crust. Leave in the fridge until ready to bake.
- Beat the cream and curd cheeses till smooth (most easily done in a mixer fitted with a paddle blade), then stir in the sour cream and lemon juice. Mix in the eggs one by one. Next, add the dill, plenty of black pepper and a little salt. Then fold in the smoked salmon.
- Pour the mixture into the prepared tin and bake for 45 minutes. Turn off the heat and leave in the cooling oven for another hour. Remove, cool and refrigerate overnight or for several hours.
- Before serving, decorate with sprigs of dill and thin slices of lemon.
- Prep Time: 15 minutes + 3 hours cooling time
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Jewish